Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The Loup City northwestern. (Loup City, Neb.) 189?-1917 | View Entire Issue (Nov. 23, 1911)
Canada ai the Chicago Land Show W LL r’AXE A MAGNIFICENT EX H'.S.T OF CRAINS AND GRASSES. VEGETABLES AND FRUIT. vNil of jr-*i* la straw. groom and o * *r f ' • ^redacts of W esterr Ctufi at" .v*4 at Cl.rn® the othe: 4a; and it tom installed la lh« iVntiia, * ■■the Hal tad Slate* Isxd nr-! rr v --n esposttks* is un-lei wif Title r to are interested la tfce * t: t in in* land inimt— #at~ wfB Sal a i. e r'aa liar. e-.faiint one ol •be best 41tpl*|l of the aurVultural pr>4uti •' We*!era Caaada that hai fi*r beea aiv Th*--** are repre iardatisa re* Here, who will lx r* H £ ■' e Mot lr.ftwmaHot r« r . •.!•» ro ntrjr. Tie «--r • ,'n«i what css be Owe- or. f*e» start Iscdr of I hat rooMflrr sad ex»*t of the grain wa* iwod «ed ft *l.f It'S! of foruier real dft'i of i*te It "d Slavs who hat# tax* a adt: •:r*’ of (he b<<r> • Head iarda tsf Kjr.titw. Siikatchewr, and Alberta lif*- i er « irii .ii a.iru a rrc i;< .• «rf i lent rs®. ;ir*d fine airr’. j i, ion. » . rnipr < »!*b»jr» and ««: : Saver are shorn if t* trar •* * »l*e *ntr.r t<tj area fa !r- - r r-. v til ea c:» and tb* ha*k « *■ to lx- bad I t*or:i. of ih* t:» f'.< r in s ie.*-. (low i‘f ;tr * * "spy k*o . it *!> r'. r*-: * !'.«* tk«rr ti a Irr- pnan *t y e|»» prairie Ir'eccp-er*ed by le»a»:"' d ram of poplar aa i * f!low. liter is ii 'bucdir-e b’y ft f>*(l f- ' »• a <tifi.-<}ontif fodJ.r for aal »r -i t at band T’ore oho bate tab*a tittn'ts* of thrafng fa tbr # diaJri ■» ar.d ■a*'bf»l the efforts •f oae fa *fce prairie pr- X*r fee! 'bar ibey lav* the i'rr-lit* of their be* : er vrb« !s eot Able «. if- -ire fitt-l •«4 the o r *r roarnirr-n of the park fldiVl or 1 a ova farm. !>► r-r-1* ecodr'ioa* fh mini bout W» «e*» ftnat ■'* iu«t year have bee* reeeraiiy yood. and KIT,, won derfol trot' 'bids of wheat, oat* end barley are recorded The Canadian fiurrf«ia.f - r d» r * hr»»e auspices »h* esfaibl: tpeken of is briny made. It iceywr t.y reports OB crop* in the 4iF**mrt H>mcrj Carers district*, and white tb»«e *tll Df be ready for siMrihcijos a the tan-* tint com «.*♦:? »y oe »e 18*' of November aas Haasy os lire Mh. application made to the Canadian Government •S'** tieave.? yott ait! briny them to yoo as toes aa ther are pitWIehed *•!. Disposed t •• ikiosc etperi m nsk ur en rest 'rfH trouble ib a suburban roib nino.ty it# other afternoon sben she : -ei.ared U> le to tbe Mo'bent* t-b H*r tub* i was "Ho* to Cook.” -'•* began bv el’.in* bow much a man •Ptirwtale* (ud looking, aid then • be iirstsiNd to tir* various recipes among *ae #•« sat ore for cold sirs "To t.ne 1 .is best.” began the •eetufW. "take a good i es tied cab bage and At this p :;’ a young matron inter - rsjued itiie sat eager to get all the laf •* matins te>dblr. "Tell ine. I* ease - »be rpt.ke up. "bos U one to its* the diipoaitioa of a cabbage?"— Philadelphia Timet When bea-icg a luraaiw with your e*em>. do* t 'orget that you may ts*»- to go cto H yourself. To *J ’k- - ai irnoi.es a victors a- t fa vre o»*r s’fitb. inertness and lu «•*«-» w. t I'.i i.eus * ant a Ijrais* 1' *• *.r. slrt "m s.l. Wisdoe .*< fit.w-m. require* cal t re —lialk.a No Proof. Hiancbe Where was Percy educat ed? Iselle—Ic hta head—but I don't won <ier you ask CBBISTMAS POST CAQDS IREr V04 Vr mmp f-.r flvr asui^ie« of uj very \ gC&tx+ar4 (** > u«i. and N«*w l "if Pip < J- -*'• be» t fal r*• »rs arrJ <1 mzr.%. * r Put: i *rj Cud 73! JaolMa K*Cai4 In 'he .'repeat night of trouble and sorrow, vp have so much to be thank ful for that we need never cease our ‘trying —Coleridge Pr* Xtnstow’. Soc'ViTur Srsp for CM'dren >h«)ibc, Bfflrnt Uw jrti»n«. rniuc^ lnlirtmo.% uol. mliAjt, jiBln, curpft «»&J cu'.k:, 25c * bottle. There are still plenty of green pas tores for all the Ixrrd's sheep. IS YOUR STOMACH IN BAD CONDITION? Then by all means get a bottle cf jjJ Mesfetfer’s 1 St-inach Bitters I ■ this very day. It 1 I makes weak stomachs 1 I strong, keeps the liver 1 ■ and bowels active. :j I GET HOSTETTEK'S At All Druggists E Constipation Vanishes Forever Prompt Relief—Permanent Cura CARTER’S LITTLE LIVER PILLS never fad. I'urt-iy vc/eta- i We — act surely but gently on the ttver. Stop after dinner dis tress-cure' indigestion,* t Barters' ■ ITTLE IlVER JPIUS improve me complexion, Dn^nien me eyes. SMALL PILL, SMALL DOSE, SMALL PRICE. Genuine must bear Signature if MOUSE DRESS FREE! Hu all the elements of food style; most practi cal dress that can worn this ee*«u n. Most at trartiTe house dress ever designed Six size*.from 32 So42 inches bnst measure, requires yards of ma terial.(Jinghaui.chain bray perrale and lawn are ex cellent mateH fils for honse wear, soft silk and ligh' weight woolen materials for street wear.To quickly introduce our big homo magazine which has all the latest fashions, fan y work depart; nent.eholcest short stories anu n.in» oth*r • peHsi feature* we make »hti spfwial adrertieing offer z h «1 only SU days. Send 10 ct*. for special trial 5-mo* cub eruption, and if yen aier> en close name* houtekeep er* we will aen<l you thi» pop ular dm**» pattern, free, tic •me to tell yonr rice'when or dering. al*o aay you want pat tern No. 4ftj0 Ad(Ires* at oner, SI.KKA.sk4 > AUlf JOI K.N %L, Pattern Dept. IT, Dm aba. Neb B! OODHOIiXTK In*l‘ w"if *• inda, N«rw« iTL#w3 f :in r»*-:ir rot hounds, *»*'r Iim«trai*d 4 >-nr*co CJt 4-cent (•<iOKVtUUli (kkN.tUIJ, i.ruugiun, Ky —1TO \OUK KYES - PETTITS EYE SALVE is what you need A AVFMVA WfliMtF.rAlf>mnB,Wft.iti Krfa I lnc«»>. i»« »WK»ksfr~e. ItiKh • W ■ ■■■ ■ V cat rvieteuuai lke( n*u*’-a. When You Think »*1 the ;o.m which «. iny women experience with carry catrt it rutai the £ts‘lcwti and liicdwti always asaoci **"' *i- »«oa«la« ‘ to be almost a miracle, i " W >ti j-. rrj no rebels against what she re ged* » • '-■rural necessity there is no wouon who would MCgUdl. he Ire* i»oa tin* recurring period of pain. ®r Wrftr's Favorite Prescription nates Wat women sraoaj and sict women vet/, rat fJrrt them treed or: front pain. St estaillstea reinlnr.tr. outdoes sntlam* mutton, heats ulceration and cares te S.rk man •« invited »o eoriui* Dr. Fierce by letter, ' fnr. Al (urrnyoadmce strictly private and sacredly aaabdettfinl. * rue wabont lear and without fee to World’s Dispensary Med. ad Asaocsaciaa, H. V. Fier.c, M. D., I'resident, Buffalo, N. Y. 91 yva wan* • book that tells all about woman’s diseases, and how to cure b“ d home, send 21 oas-e.e; ■ lamp, to l>r. Fierce to pay cost of mailing —h. sad ha wdl seed yva a frit copy <4 his great thousand-page illustrated C—aia heame Medical Adviser—revised, up-to-date edition, in paper coven. End Your Ironing Troubles by Using Defiance Starch ^ The most serviceable starch on the market today. Works equally well hot or cold and produces a finish unequaled by any other starch. One trial unit prove its merits and make you a confirmed user. C See that you get “DEFIANCE” next time. Big 16 - ounce package for 10 cents at all grocers. kiatudacturmd by Defiance Starch Co. OMAHA, NEBRASKA Hats for Matrons I which adapts It to millinery de signed for older women particularly well. It is made of rich materials, as lace, chenille, satin and silk, and is carefully and compactly put together. Now that it Is so fashionable, many hats are trimmed with it, and some o< them entirely covered with the narrow silk fringes. There are so many bonnet-like shapes this season that are worn by young and old alike, that there is a Wider choice than heretofore for oldei women. These shapes are unusually softening and becoming and a very agreeable change from turban and toque shapes which have been worn for so many years Older women should consider them with favor. They are small, with roomy and comfort able head sizes. They fit well down over the crown of the bead and stay In place without difficulty. Worn with a face veil, they are very neat, as there is no chance for the hair to blow about. There is a very great va riety of these shapes, their main dif ferences being in the backs. Some ol them turn down, some are brimless at the back and others turn smartly up ward, allowing room for a low coif fure. In Fig. 1 a very attractive shape is shown which may be had in felt, vel vet or any of the materials used foi winter hats. Velvet loops and chenille fringe headed by a hand of roses form the trimming. This shape 's worn both by young and elderly worn en, with equal appropriateness. More particularly designed for oldei women, the hat in Fig. 2 follows the lines of a bonnet. The crown is a sofi puff of velvet and the trimming a plume effect made of fringe applied tc quills and a fringed cabochon. This is a very new model, rich and dignified in effect. It is made in the darkei shades of the rich colors which char acterizo this season's millinery. JULIA BOTTOMLEY. Hair Ornaments. Imitation amber and tortoise shel' pins and barettes for the hair, hand somely studded with brilliants, are now in great demand, as the fasb ionable hair dressing, with the soft waved pompadour and Psyche knot dressed high on the head, calls foi both the ornamental pins and barette: for evening wear. A revival of th< mound or mop hair dressing in i much more graceful form is noted ; The hair is waved and softly parte< at the left side of the head. The bai Is then coiled and piled high ant wide across the top’of the head in i becoming, and natural way. Jewelei pins and the new buckle barette ti match are very effective with tbi: ■ dressing.—Harper’s Bazar. ( LITTLE POINTS TO REMEMBEf , Matters of Etiquette That Nevei Should Be Absent From the Memory. When the luncheon guests, are la dies exclusively the hostess leads th< way to the dining room, where place are chosen at will or are fixed b dainty plate favors with the names ti i scribed on one side j Many hostesses prepare for an ti ! formal musical and literary prograt I following luncheon. The hostess driving with anotbe woman in a closed carriage allows he guest to take the choice of seats b giving her precedence in entering th carriage. Only the most delicate scent ts a lowed on a lady's stationery, and It 1 better to dispense with perfumery t this line altogether. If used a saehe Is Introduced into the box in whlc the stationary Is kept, the scent beta the same as that affected by the owi •r. Black borders of equal width o stationery cards are used by the wV PLANNED FOR THE AFTERNOON Effective Costume in Plain Amethyst 1 Delaine With Lace Insertion and Embroidery. Plain amethyst delaine Is used for this very effective dress. The skirt just escapes the ground all round, and has a tunic simulated by a band of soft silk embroidery about five inches wide, sewn on by the upper edge only. The sides of the bodice are cut Magyar, and open In front to show a vest that is of finely tucked ; net at the top, and the material from j bust to waist; lace insertlan trims the lower edge of net. and embroid ery the top of material. The water ' fall revers are trimmed with embroid 1 ery; the trimming at back Is ar ■ ranged to form a deep V. that is filled I in to match the vest. > Materials required: Five yards 48 i inches wide, embroidery for trim ming. % yard tucked net. | ow as long as she wears mourning. Postal cards are only proper for . announcing meetings or the most Im personal messages. White Serge for Winter. For early winter wear white suits » of cloth, corduroy or heavy ribbed, i serge are very smart. The coats are r cut on Empire lines, with a seam - Just above the waist line, and im mense revers and large flap pockets - give the suit a youthful appearance, i To be worn with one of these smart: suits, recently ordered for a miss of r fifteen, a large soft hat of white stlki r beaver, with a fetching flat tailored; f bow of Persian lamb as Its sole trim-; s mlng. was chosen. The handsome, frill of lace that finished the front of >- the coat was caught hy another bit oft s Persian lamb a - l Food After the Flood, n Every moving thing that liveth shall. S be food for yon: as the green herb’ i- have I given yon all. But flesh with the life thereof, which Is the blood! a thereof, shall ye not eat.—Genesis H U;** HT us sometimes live—be it _ only for an hour—and the' we must Say a!! else as»de—U> make nt* ars smile. —Charles Wagner. DISHES FOR THE SICK ROOM. | The food for the Invalid or conva I lescent is of vital importance, as ! often the return to health depends en ; tirely upon the food taken to repair j waste tissue. The physician's orders ' in regard to food should be carefully I followed, as the nature of the disease ! from which the patient Is suffering I modifies the kind and amount o! ! food taken The following are a lew I that every borne keeper may be glad | to know how to prepare: Koumiss.—Dissolve a half a yeast cake in a half cup of tepid water. Mix it with a quart of milk, new milk if possible, and a tablespoonful of sugar. Put into bottles and tie down the corks with a stout cord. Let stand twelve hours ia a warm place, then place on ice as needed. If the bottles are left upside down they are not so apt to throw out the corks, which they may do If not securely ; fastened. Such milk may often be ' taken by persons who dislike ordinary | milk. Quickly Made Beef Tea.—Broil a ; slice of round steak for a minute on j each side, then lay on a plate and i score with a sharp knife, cutting only j half way through. Turn and score | closely on the other side at right i angles. Pour hot water over the meat • to half cover and set in a warm place. Turn often, pressing with a fork un til the meat begins to look white. Squeeze in a meat press until quite dry, then add salt and serve either hot or cold. Broth.—Yeung meat of any kind is not good for troth, as it lacks flavor and is not so nourishing a3 weil-de veloped animals. Allow a pound of meat and bone to a pint of cold water. Cut the meat in small pieces and have the bones cracked. After soaking for an hour let the water come slowly to a boll j and allow it to simmer for three or four hours. Strain and remove all fat. Season and serve full strength or dilute to suit the taste. Chicken Custard.—Take half a enp of strong chicken broth, a half cup of rich milk, a whole egg and the yolk of an egg. salt and pepper to taste. Beat the egg. add the liquid and strain into two small cups. Set the cups in a pan of hot water and bake In a slow oven. " J BK VERY generous nature desires JHLd/ to make the earning of an honest living but means to the higher end of addin< to the sum total of human goodness and human happiness. —Frances Willard. COMPANY DISHES. Roll a cream cheese iLto balls an Inch in diameter, then roll in chopped pistachio nut, that has been previously blanched. Pile the balls in the center of a chop plate and surround with a wreath of orange or grapefruit mar malade. Surround the marmalade with hot toasted crackers. Serve at the close of a dinner or luncheon in place of the usual pddding. Chestnut Pudding.—Wash and wipe a lemon, pare the thin yellow rind from half of it. and add it to a cup of milk: let this scald. Remove and add two eggs beaten and mixed with two level tablespoonful of sugar, one fourth of a cup of preserved chest nuts. half a cup of bread crumbs, the juice of a lemon and a fourth of a teaspoon of salt Mix well and cook until firm in the center. When cool spread over the top a meringue made of the whites of two eggs beaten dry and four tablespoou fuls of sugar added with a half tea spoon of vanilla. Place in the oven and brown Ginger Ale Punch.—Melt a cup and three-fourths of sugar in a cup of lem on juice and stir in a quart of ginger ale. When the sugar is dissolved freeze to a mush. Serve in cocktail glasses with or after the meat course. Mashed Potatoes. Nantaise.—Press hot boiled potatoes through a ricer. For each quart add a teaspoonful of salt, four tablespoonfuls of butter. Add hot milk and cream to make of the right consistency, and pile into a baking dish. Brush over with white sauce and sprinkle with buttered bread crumbs. Set into a bot oven and bake until brown false. The true measure is appreciation. He who loves most has most. —Henry Van Dyke. HOLIDAY CANDIES. On of the most delicious candies and very cheap to make is: Peanut Candy.—Take a pound of brown sugar and add six ounces of but ter (12 level tablespoonfuls) and place i over The beat, when melted. wa»cfc j carefully stirring to keep it frem scorching, let tt boil ten minute*, not too rapidly, and then add a quart of • peanuts that have been shelled and rolled until coarsely broken. Turn into a buttered pan and when cool j mark in squares and cut. Wrap in waxed paper. , The foundation for French candies I is another simple process and if the dirjctior.s are followed will be success ful. To a pound of sugar add a cup of water and a fourth of a teaspoonfui of creafo of tartar. Boil without stirring 1 until a little dropped In cold water makes a soft waxy ball when roiled be tween the thumb and finger. When the syrup is boiling wash down the sides of the pan with a swab dipped in cold water, to prevent the graining of the l sugar. When it is tested and found sufficiently boiled pour the syrup cut | on a buttered slab or large platter to , cooL When cool enough to bear the j finger commence to stir with a wood ! or. spoon until the mixture is white and creamy. It is now ready to be fiawored and molded with nuts or fruit into any desired form. Maple Sugar Candy.—Break in pieces a pound of maple sugar, put into a saucepan with three-fourths cf a cup cf cream and a fourth cf a cup of water Boil together until a soft j ball is formed when a little is dropped in cold water. Remove from the heat and beat until creamy, adding two thirds of a cup of broken walnut meats. Cool and mark in squares. Velvet Molasses Candy.—Take a cup of K-.olasses, three cups of sugar, a cup of boiling water and three table . spoonfuls of vinegar, cook all together. , at the first boil add a half teaspoonful of cream of tartar, when it is b/lttle ; w hen tried in cold water, it is ready to ' pour into buttered pans. When nearly ' cooked add a half cup of butter and a { fourth of a teaspoonful of soda. HAVE learned that success : is to be measured not so much bv tl,*- position that one has reached In life as by the obstacles which he has overcome while trying to succeed. —Booker T. Washington. MEAT DISHES. As a variety in the preparation of meats is something the housewife is constantly aiming for, the follow ing will be new to many; Smothered Beef.—Cut a pound of lean beef in dice, season with a tea spoonful of salt, an eighth of a tea spoon of sugar and dredge with a ta ' blespoon of flour. Cover closely and j cook at least an hour. Some meat I will require more time to be tender. | At serving time pour off the gravy that will have gathered; add an equal | bulk of water and thicken with a ta j blespoonful of flour rubbed to a paste j in cold water. This is also excellent | with the addition of vegetables. Cannelon of Beef.—Mix together a pouud oi uncooked beef chopped fine, the yolk of an egg. a tables poonful of chopped parsley, two tablespoonfuls of bread crumbs, a teaspoonful of salt, a few dashes of pepper, the juice of half an onion, and a teaspoon of lemon juice. Form into a roll six Inches long and hake thirty minutes. Baste every five minutes with butter melted in a cup of boiling water. Serve with tomato sauce poured around it. Paprika Schnitzel.—Cut two pounds of thick veal steak Into small pieces, roll in seasoned flour and fry brown in fat from several slices of salt pork. Remove the meat from the pan and add two tablespoonfuls of flour to the remaining fat; brown j lightly and pour in gradually the strained liquor from a can of toma toes. Add a slice each of onion and ; carrot, a bayleaf and a bit of mace. ; then return the meat to the sauce. | Cover closely and simmer three j fourths of an hour. When done re I move the meat, season the sauce - with salt and paprika and strain on ! a platter. Chicken With Macaroni.—Free cold i chicken from skin and bone, cut in ! inch bits and simmer till very tender, i Cook macaroni or spaghetti to make I an equal bulk, mix with cooked chick* en. adding any gravy that has been left over. If not moist enough, add a little cream or milk. Cover with battered bread crumbs and bake un til bot and well browned. “An Autumn Soap." Under this heading a helpful mag ; axine Issued by a Chicago grocery company Instructs the reader; "For creme marren take one quart of chestnut meats, which have been skin ned, stew till tender In water enough to cover them. Press through a flnp sieve, add one quart of white stock, beat to a boiling point, then add am ple pinch of salt, a dash of white pepper, a few drops of nutmeg, onion and celery essence, lastly, one pint of beaten cream. Color a rich green with a few drops of spinach ex tract." This reads like a very Interesting soap, but for ourselves we prefer a soap without the salt and pepper. It gets in our eyes. Spanish Student’s Trials. Degeneration of education in Spain since the days when the universities, of Salamanca and Alcala kept pace with Oxford and Cambridge is sketched by S. L. Bensusan in “Home Life in Spain.” Part of the trouble is caused, it seems, by a system of direct and indirect taxation put upon the already indigent student: “in the first place, the government levies a tax by directing that all official communications are to be written on a stamped paper. ... It presses very harshly upon the poor student, who can only make his application for ex amination or for a degree on heavily taxed paper. Many a poor Spanish student who has scraped together the money for his examination is unable to secure the degree he has earned because he is unable to pay for it.” But the student's purse Is again squeesed by the impecunious profes sor. who has the privilege of enforcing his own text boks upon his classes and of writing a new text book, if he chooses, every year CATARRH OF THE STOMACH Could Hardly Eat Gradually Grow Worse. Relieved by Parana. Mr. A. M. Ikerd. Box 31, W e s t B a Is lington, Iowa, writes: “I had ca tarrh of the stomach and small intes tines f or a n n m b c r of years. I went to a number of doctors and F>t no relief, and f i n al 1 y one of my doctors sent me to C h i c a g o. and I met the same fate. They said they could do noth __ ing for me; Mr. A. M. Ikerd. s ai d I had cancer of the stomach and there was no cure. I al most thought the same, for my breath was offensive and I could not cat any thing without great misery, and I grad ually grew worse. ‘‘Finally I concluded to try Pcruna. and I found relief and a cure for that dreadful disease, catarrh. I took five bottles of Peruna and two of Manalin, and I now feel like a new man. There is nothing better than Peruna. and I keep a bottle of it in my house all the time.” MRS. GOLDE NOT IMPRESSED Agent’s Talk of the Efficiency of "Touch” Merely Amused Old Man's Darling. Laurence A. Tanzer of the Citizens' union, was condemning in Albany cer tain features of the proposed New York charter. "I don't want to see the city in the power of the bosses.” he said. “I don't want to see the city placed in the position of old Gobsa Golde. “Gobse Golde, you know, married in his old age a beautiful young actress— a Tery regrettable thing. "The fair young Mrs. Gobsa Golde was examining the royal suite in a 30 storv hotel of cream-colored stone one day, and the hctel manager was point ing out the suite's manifold conveni ences. “ ’You touch a button,’ he said, ‘and this onxy bath fills automatically. You touch a button, and the temperature of each room rises or falls. You touch a button, and a motor car is at the door. You touch a button—’ "But Mrs. Gobsa Golde. nodding mischievously toward her aged hus band, said: “Oh, I have no use for your silly little buttons. I only need to touch my husband, and diamond necklaces, yachts, ropes of pearls—anything I want—appear.’ ” Revised Version. Representative Henry of Texas, tn an eloquent and witty attack on in ternational marriages, said the other day in Waco: 'The Honorable Mande Irelands, the little daughter of the earl of Lac lands and a Chicago pork queen, once asked her mother: “ ‘Mamma, how long does a honey moon lastT “Lady Laclands with a bitter smile made answer: • The honeymoon may be said to last, my dear, until yonr husband be gins to pester you for money." Doubtless. "She left me for some motive or an other.” "Probably another." — Lippincott's Magazine. The Mean Thing. Stella—Jack was on his bonded knees to me last night. Bella—Well, poor fellow, he can't help being bowlegged. The bright side is sure to be th« right side.—Mary D. Brine. A BRAIN WORKER. Must Have the Kind of Food That Nourishes Brain. “I am a literary man whose nervops energy is a great part oi my stock in trade, and ordinarily I have little pa tience with breakfast foods and the extravagant ciaims made of them. But I cannot withhold my acknowledg ment of the debt that I owe to Grate Nuts food. "I discovered long ago that the very bulkiness of the ordinary diet was not calculated to give one a clear head, the power of sustained, accurate think ing. I always felt heavy and sluggish In mind as well as body after eating the ordinary meal, which diverted the blood from tbe brain to the digestive apparatus. **1 tried foods easy of digestion, but found them usually deficient in nutri ment. I experimented with many break fast foods and they, too, proved un satisfactory, till I reached Grape-Nuts. And then the problem was solved. “Grape-Nuts agreed with me per fectly from the beginning, satisfying my hunger and supplying the nutri ment that so many other prepared foods lack. “I had not been nsing it very long before I found tbat i was turning out an unusual quantity and quality ot work. Continued use has demonstrat ed to my entire satisfaction that Grape-Nuts food contains the elements needed by the brain and nervous sys tem of the hard working public wri ter.” Name given by Postum Co., Bat tle Creek, Mich. “There’s a reason,” and it is ex plained In the little book, "The Road to Wellville,” in pkgs. Brer read the above letter* A new »ac appears from time to lliue. They sre aesaiae, true, aid fall of kama latcrea